Cauliflower Colcannon
7.1g
Net Carbs
4.1g
Protein
12.5g
Fat
5.2g
Fiber
164
Calories
Ingredients:
- 8 cups Cauliflower, florets, raw
- 4 cups Savoy Cabbage, raw, shredded
- 1 cup Leeks, fresh chopped
- 5 tablespoons Butter, unsalted
- 1 1/2 teaspoons Salt
- 2 tablespoons Cream, heavy, liquid
- 2 tablespoons Sour Cream
Directions:
Ingredient notes: one large head cauliflower will equate to 8 cups cauliflower florets. You do not need to cut the cauliflower into florets before starting this recipe.
- Using an Instant Pot, fill with 2 cups water and place whole cauliflower head (with stem and leaves) on a trivet or steamer basket. Set Instant Pot to steam on high pressure for 2 minutes.
- While the cauliflower is steaming, thinly slice the leek and cabbage. In a 10-inch skillet over medium heat, melt 3 tablespoons of butter. Add the leek, sprinkle with ½ teaspoon salt, and sauté for 2 minutes until nicely fragrant and starting to become translucent. Add in cabbage and sauté stirring occasionally, until cabbage is wilted and tender, about 8 more minutes.
- When the Instant Pot cooking time is complete, quick release the steam and remove the cauliflower to a cutting board. Remove the cauliflower florets from the stem, and dispose of stem and leaves. Place about half the cauliflower florets in a food processor and puree, scraping down sides as needed. Add remaining cauliflower and process until no large pieces of cauliflower remain. Add sour cream, heavy cream, 1 ½ tablespoons butter, and 1 teaspoon salt and process until fully combined and light and fluffy.
- In a large serving bowl, fold together the cauliflower and cabbage until evenly distributed. Drop ½ tablespoon of butter in pats on top to melt and serve. This is best enjoyed while hot. One serving is a heaping ¾ cup.
